Characteristics and description of the tomato "Forshmak"

Many tomato varieties are named for their distinctive characteristics, as well as the fruit's intended use. One such variety is the Forshmak tomato, bred specifically for stuffing.

All similar varieties have very thick walls that retain their shape well even after heat treatment. Stuffed tomatoes aren't particularly suitable for fresh eating or canning. They're primarily used for frying and baking.

Description of the Forshmak tomato variety

The Forshmak tomato is a mid-early ripening variety. Technically ripe tomatoes begin to yield 108-118 days after the first seedlings emerge. The plant is indeterminate, with an incomplete growth pattern. However, when grown outdoors, it reaches a height of 1.8-2.2 meters. It is suitable for cultivation in plastic and arched shelters in central and northern regions. In the southern and central regions of Russia, Ukraine, and Moldova, it is successfully grown outdoors.

The Forshmak tomato plant has medium-sized foliage. The fruits are medium-sized, weighing 60-85 grams. They are hexagonal in shape and have distinct ribbing. At maturity, Forshmak fruits are a vibrant red color with yellow-orange highlights. When cut, the fruit has 3-4 hollow chambers containing seeds and fleshy pulp.

Forshmak yields 6-8 kg when grown outdoors, and 9-1 kg when grown under plastic or arched shelters. It requires staking or trellis support. It is also excellent for transport.

Features of cultivation of the Forshmak tomato

Forshmak is a cultivar type that passes on all the parental characteristics to the next generation. Therefore, you can collect tomato seeds yourself, preserving the variety for years to come. Selected and dried seeds must be disinfected by immersing them in a weak potassium permanganate solution (0.01 g per 1 liter of water) for half an hour, followed by soaking them in any growth stimulator according to the instructions.

Prepared seeds are sown in the second or third ten days of March. Containers with soil are brought into a warm room, the soil is moistened, and the seeds are spread on the soil at a distance of 1.5 cm by 1.5 cm from each other. The seeds are then pressed into the soil to a depth of about 1 cm and covered with potting soil. After a few days, loops of newly hatched seedlings begin to emerge above the soil surface. Once these loops appear, the room temperature is lowered by a few degrees, and the containers with the seedlings are moved to a bright spot.

When young plants have 2-3 pairs of true leaves, transplant them into individual containers, planting the base of the stems as deeply as possible. However, be careful not to cover the root collar with soil.

When nighttime temperatures reach above freezing in the second or third ten days of May, seedlings are planted outdoors after hardening off for 7-10 days. When growing tomatoes under plastic or arched shelters, agronomic practices related to planting seedlings are carried out 10-16 days earlier.

Throughout the entire Forshmak cultivation season, it is necessary to carry out all the appropriate agricultural practices:

• watering the roots with warm, settled water once every three days;
• mandatory loosening of the soil after watering;
• tying to trellises or stakes;
• pinching out side shoots and shaping tomatoes into 1-2 stems;
• Fertilize 3 times per season: after the seedlings have taken root, when flower clusters emerge, and when the fruits are filling out.

Diseases and pests

The Forshmak tomato has excellent disease resistance. Pathogens avoid it, but during prolonged rainy and cold weather, tomatoes can be susceptible to rot. As a preventative measure, the bushes are treated with copper-containing preparations once or twice per season.

The most dangerous pests for tomatoes are cutworms and whiteflies. To neutralize these pests, treat with Confidor Maxi and Aktara, diluted according to the instructions.

Uses and reviews of Forshmak tomato

According to reviews from gardeners growing Forshmak in their plots, the tomato has proven itself to be very worthy, demonstrating excellent yield and disease resistance.

Whole tomatoes are completely unsuitable for canning at home, but their juice and paste are quite good. Forshmak is especially useful for stuffing and baking. And, with its low acidity, its fruits are suitable for those suffering from gastritis.